Ginger, Orange & Turmeric Shredded Beef

This ginger orange and turmeric shredded beef is a freezer friendly braised beef recipe made with chuck roast, fresh ginger, orange, and warming spices. Tender, flavorful, and perfect for meal prep.

This ginger orange and turmeric shredded beef is a freezer friendly recipe that feels a little different from a classic pot roast, but it’s still simple to make. The orange adds brightness, while the ginger and turmeric bring warmth. The long braise creates tender, flavorful beef that shreds easily and works in a variety of meals throughout the week.

I came up with this one during a freezer prep day when I wanted a delicious and healthy protein that would go the distance. I added aromatics and spices that inspired me and it ended up being one of those recipes I knew I’d make again. I was amazed at how the kids devoured and raved over this one. I love using meals like this for freezer prep because they reheat well and pair easily with simple sides like rice and broccoli for an easy dinner.

How I Make It

Start by seasoning and searing a chuck roast until it’s deeply browned. I like to use my Staub heavy duty dutch oven pot for this. This builds flavor and gives the beef a rich color from the start.

Next, sauté onion and garlic in the same pot. Stir in tomato paste, coconut aminos, apple cider vinegar, spices, fresh ginger, and orange to build the base.

Add the beef back to the pot with broth. Cook it low and slow in the oven until it’s tender and easy to shred. Shred the beef and let it soak in the sauce for a little bit longer. It’s a simple dish, but I absolutely LOVE how it turned out and will be adding this to the regular rotation.

👇🏻 Watch me make the full recipe in my Freezer Restock YouTube video below!

Ginger, Orange & Turmeric Shredded Beef

5 from 1 vote

This ginger orange and turmeric shredded beef is a freezer friendly braised beef recipe made with chuck roast, fresh ginger, orange, and warming spices. Tender, flavorful, and perfect for meal prep.

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Prep Time 20 minutes mins

Cook Time 4 hours hrs

Total Time 4 hours hrs 20 minutes mins

Servings: 6 -8 servings

Ingredients Method Video Notes

Ingredients

  

• 4 lb chuck roast
• 2 tbsp kosher salt
• 1 –2 tbsp olive oil
• 1 onion diced
• 4 –6 cloves garlic minced
• 2 inches fresh ginger grated
• 1 Orange (for zest & juice)
• 1 cup orange juice
• 1 tsp cumin
• 1 tsp smoked paprika
• 1 tsp turmeric
• 2 tbsp tomato paste
• 1 tbsp apple cider vinegar
• 2 tbsp coconut aminos or soy sauce
• 2 cups bone broth or chicken stock

Notes

• Keep covered for at least the first 2 hours, then uncover toward the end if you want the sauce to reduce.
• Freeze with some of the sauce to keep the meat moist when reheating.
• Coconut aminos can be swapped for soy sauce, but keep in mind that soy sauce is saltier. 

Method

 

1. Pat the chuck roast dry and season both sides with kosher salt
2. Heat olive oil in a large Dutch oven over medium high heat and sear the beef on all sides until deeply browned, then remove and set aside
3. In the same pot, cook the diced onion for about 5 minutes until softened
4. Add garlic and cook for 1 minute
5. Stir in tomato paste, cumin, smoked paprika, and turmeric and cook for another minute
6. Stir in grated ginger, orange zest, orange juice, apple cider vinegar, and coconut aminos.
7. Pour in broth and scrape up any browned bits from the bottom
8. Return the beef to the pot, making sure the liquid comes about ⅔ up the sides
9. Cover and bake at 325°F (163°C) for 3½–4 hours until fork tender
10. (Keep covered for the first 2 hours, then uncover slightly if you want the sauce to reduce)
11. Let cool slightly, then shred the beef and stir it back into the sauce
12. Serve over rice with broccoli and a drizzle of coconut aminos.

Freezing & Reheating Instructions

1. Allow this meat to cool down. Then shred it and place all the meat and juices in a bag for freezing. To Reheat: Take the bag out of the freezer a few hours before you plan to cook. It may not be completely thawed, break it up and place it on a parchment lined sheet pan. Bake at 350 for about 30 minutes until the meat is warmed through and some pieces have a little crisp and caramelization. Give it a stir while cooking to move this along. You could also thaw the meat completely overnight in the fridge, take it out of the fridge a couple hours before dinner, and then bake at 400 for about 15 minutes until it's warmed through and crispy.

Video

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